Results 51 to 60 of about 14,723 (215)
Journal of Sensory Studies, Volume 41, Issue 3, June 2026.ABSTRACT Beer lexicon is diverse due to the use of different raw materials during the brewing process leading to many beer styles and categories. However, beers are often simply described with the term “hoppy,” which seems a vague and generic sensory descriptor.
Gonzalo Garrido‐Bañuelos +2 more
wiley +1 more source
Volatile and Sensory Characterization of La Mancha Trujillo Melons over Three Consecutive Harvests
Foods, 2021 In this work, Trujillo melons were harvested across three years (2011–2013) in La Mancha region. Instrumental and sensory analysis were used for studying Trujillo melons. Solid phase extraction (SPE) was used for isolating free aroma compounds, and then,
M. A. Ferrer Valverde +4 more
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 5, May 2026.Food‐grade processing of Pastinaca sativa (parsnip) converts a nutrient‐rich plant matrix (dietary fiber, fructans, phenolics) through washing/slicing/enzymatic treatment and ingredient preparation into functional food ingredients, including fiber concentrates, antioxidant‐rich fractions, and parsnip powders/extracts.
Somanjana Khatua +7 more
wiley +1 more source
BioResources, 2023 Low-calorie orange marmalade was produced using sugar and reb A (0.08%) or reb A-sugar free recipes with pectin (1%) and agar agar (AA) (1%) stabilizers. The physical, chemical, and sensory properties of the marmalades were evaluated.
Şeyda Öztürk, Cemalettin Baltacı
doaj +2 more sources
Алматы технологиялық университетінің хабаршысы, 2022 The study of functional ingredients to change the composition of water-soluble vitamins in the developed pastille of marmalade products was studied.
Yu. G. Pronina +3 more
doaj +1 more source
Better than words: expressing feelings with foods in Mass Observation wartime diaries [PDF]
, 2013 This paper, based on the examination of selected wartime diaries from the Mass Observation Archive, tackles the expression of intimate feelings through food practices.
Chevalier, Natacha
core +1 more source
Resource Saving and Environmental Benefits From Cooking With Natural Fiber Handcrafted Boxes
Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.Cooking meals in handcrafted boxes is commonly perceived as a more sustainable option than using hobs. This paper conducts a Life Cycle Assessment (LCA) that substantiates this assumption, quantitatively demonstrating that meal preparation without the box can lead to significantly higher overall environmental impacts.
Benedetto Rugani +2 more
wiley +1 more source
Trends in production of functional marmalade
Proceedings of the Voronezh State University of Engineering Technologies, 2020 The scientific review article allows to assess the relevance of scientific research of marmalade on the basis of modern sources of non-traditional types of fruit and berry raw materials, innovative technologies, functional ingredients intended to strengthen and preserve the health of the population, especially those living or working in extreme ...
K. R. Piskunenko, V. G. Popov
openaire +2 more sources
EFSA Journal, Volume 24, Issue 4, April 2026.Abstract In 2023, EFSA adopted a scientific opinion on the safety of yellow/orange tomato extract as a novel food pursuant to Regulation (EU) 2015/2283, concluding that its safe use could not be established under the proposed conditions and estimated intakes could lead to an exceedance of the acceptable daily intake for lycopene when considering ...
European Food Safety Authority (EFSA) +3 more
wiley +1 more source
Gender &History, Volume 38, Issue 1, Page 139-157, March 2026.Abstract This article explores the marmalade machine, a mechanical device designed to slice orange peel. These niche objects were manufactured between roughly 1870 and 1938 in Britain. As a so‐called ‘labour‐saving’ gadget, the marmalade machine sliced orange peel quickly and effectively, removing the tedious process of slicing orange peel by hand ...
Katie Carpenter
wiley +1 more source